er;
return rice to saucepan, add 1/2 bottle Rhine wine, the peel of 1
lemon, the juice of 3 lemons and sweeten with sugar; when done pour
it into a border form and set it in a cool place; in serving turn it
onto a round dish, decorate with preserved or stewed cherries and
pour a little white syrup over the rice; have ready a plombiere of
frozen raspberry ice in a high pointed form and put it in the center
of the rice.

518. +Rice Pudding (with Pineapple).+-- Take a sponge cake (one that
was baked in a round form), hollow it out about 1-1/2 inches, pour some
Madeira wine over and sprinkle with finely chopped almonds; set it
in a cool oven to dry a little; then place it on a round dish with a
fine napkin and cut it down to 1/3 its height into 12 pieces; boil 3/4
pound rice 5 minutes in water, drain and rinse with cold water;
return rice to saucepan and boil it in water till nearly done; pour
it onto a sieve and drain off the water; then return it again to
saucepan with some pineapple syrup and boil till done; mix a few
tablespoonfuls finely cut pineapple with it, fill the rice (half
warm) into the sponge cake and decorate with slices of pineapple and
preserved red cherries; serve with apricot sauce. Preserved
pineapple may be used for this.

519. +Rice Pudding (with Apples).+-- Put 1/2 pound rice in a saucepan
with cold water, let it boil 5 minutes, drain in a colander and
rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2
tablespoonful butter, 1/2 teaspoonful salt and boil till tender; pour
into a dish to cool; stir 2 tablespoonfuls butter to a cream with 4
tablespoonfuls sugar and add by degrees the yolks of 6 eggs and the
rice; add 2 tablespoonfuls rum and a finely minced lemon peel; beat
the whites to a stiff froth and add them to the mixture; pare and
cut into quarters 8 large tart apples; put peels and cores in a
saucepan, cover with water, place over the fire and boil till
tender; strain through a jelly bag; put the liquor in a saucepan and
boil 5 minutes; add 1 cup sugar, the rind and juice of 1 lemon and
when it boils put in the apples; boil nearly done; remove them with
a skimmer and put into a dish to cool; butter a pudding dish and
sprinkle with bread crumbs; put in 1/2 the rice mixture, lay over this
the apples and over them the remaining 1/2 of rice; lay a few pieces
of butter on top, sprinkle with a little sugar and cinnamon and bake
1 hour in a medium hot oven; serve with the syrup. Ha